What's Cookin? February culinary appreciation thread

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#41

Its actually about 4g per serving, assuming 6 servings in the batch (and that’s what we got). So I had 2 sloppy joes (8g), and 4 slices of sola bread (8g), so 16g total. My limit is 30g/day so that’s an acceptable meal.

Edit: One of the things to remember is that having a lot of ingredients with small amounts of carbs can add up. Onions, garlic, peppers, a lot of seasonings all have stray carbs (1g here, 1/2g there) and when you’re using ALL of those things (like in this recipe) it can add up quickly.

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#42

Just starting Keto thanks for the recipe and website

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#43

No worries! I know its not everybody’s thing, so I try not to share the stuff that’s super keto specific. I would easily make this recipe were I not keto, so I figured it was a good one to share.

If you’re not aware of it already, I highly recommend Keto Chow. I’ve always been really skeptical of meal replacement shakes, but I blend mine with ice with my stick blender and it turns out like a frappacino and ends up feeling like a treat. I eat it multiple times a week for lunch. Its a bit pricey per shake at $5, but if you really like them you can order the bulk bags and/or wait for sales (frequent).

I have chronic fatigue syndrome (autoimmune), and I’m constantly looking for keto recipes where I could make a bulk batch and freeze it. Having stuff like this put back in the freezer helps enable me to make good, healthy food choices even when I don’t have/don’t want to spend energy to cook. Tacos & sheet pan dinners are amazing for this, but I think these sloppy joes are going to go on that list too.

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#44

I will checkout Keto Chow always good to be prepared.

#45

I’m occasionally looking for sourdough discard recipes and sometimes struggle in finding one that meets close to the amount of my discard when I refresh. This recipe was close enough to my discard amount that I decided to give it a try. Plus, I have blueberries that are trying to get nearly mushy on me so this worked out well. I didn’t realize that I was out of powdered sugar so tried making my own by blending sugar and cornstarch to make the glaze. If I did this again I’d likely omit glaze entirely and just do a milk brush top or coarse sugar.

Edit:Blueberry lemon scone


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#46

Scone? ‌

#47

Gosh I’m dumb :woman_facepalming::rofl:. I should edit my post. Blueberry lemon scone

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#48

Roast chicken with harissa preserved lemons and garlic.

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#49

Haven’t baked since I moved to the US two years ago, but I finally baked a Scandinavian apple cake!

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Haven’t tasted it yet (it’s for tomorrow’s D&D game), but it smells as delightful as usual!

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#50

Mmm, yum, med vanilj sås?

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#51

Nej, we usually always ate it plain or with whipped cream in my family! Thank you for the childhood flashback though, as a kid I always loved jello with vanilla sauce!

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#52

Cool:) If you haven’t been there yet, maybe check out Wooden Spoon, a scandinavian shop in Plano for more old country goodies.

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#53

Would thoroughly love recipe, if you’re willing to share… Looks dandy!

#54

Sure thing! Metric tho, 'cause that’s the superior measuring system :wink:

2 dl sugar
2 dl flour
1 teaspoon baking powder
4 tablespoons butter/margarine
1 dl milk
1 egg
2-3 apples

Mix dry ingredients, crumble in the butter, add milk and egg, mix thoroughly till batter is smooth.
Pour batter into pan, peel apples, cut them into slices/wedges and push them into the batter. Sprinkle sugar and cinnamon all over.

Bake for ~45 minutes at 200 C on the lowest shelf in the oven. Tadaaa!

I will say, in our oven it was actually fully baked at 30 minutes, so keep an eye on it, ovens are not created equal!

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#55

So true!
Thank you!

#56
#57